Barefoot by the Sea: Lemon Meringue and Strawberry Almond Cream Tart

Monday, July 12, 2010

Lemon Meringue and Strawberry Almond Cream Tart

My girls are all about berries...strawberries, blueberries, raspberries...you name it, they love it!  We tend to go through A LOT in the Summer months.  So, we were pretty thrilled to see signs popping up all around town advertising that "their own" strawberries.  This post was going to be all about our very first quart of strawberries.  The girls were so excited.  We got home, I washed them...and they ate them, gobbled them right down.  So, I figured this photo of one of Strawberry Shortcake's friends (Lemon Meringue, I believe?) would have to do.  Oh, and this recipe for Strawberry Almond Cream Tart (not that we made it, but it sure looked good!)

Ingredients

  • Crust:
  • 36  honey graham crackers (about 9 sheets)
  • 2  tablespoons  sugar
  • 2  tablespoons  butter, melted
  • 4  teaspoons  water
  • Cooking spray

  • Filling:
  • 2/3  cup  light cream cheese
  • 1/4  cup  sugar
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  almond extract

  • Topping:
  • 6  cups  small fresh strawberries, divided
  • 2/3  cup  sugar
  • 1  tablespoon  cornstarch
  • 1  tablespoon  fresh lemon juice
  • 2  tablespoons  sliced almonds, toasted

Preparation

Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
(Recipe and photo from Cooking Light)



Happy Monday everybody!  Things have been busier than normal with the Make a Wish giveaway event!  Be sure to check out the contests that ran last week, there is still time to win some wonderful handmade items!

7 comments:

  1. yum! I baked up a storm yesterday, will have to try this later! Happy Monday!

    Kim @ http://frostmeblog.blogspot.com
    party inspiration

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  2. That looks SOO good!

    I left you an award at my blog!
    http://nomies3monsters.blogspot.com/2010/07/versatileits-adjective.html

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  3. I used to play with Strawberry Shortcake dolls when I was little, and I think I can smell it right now!

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  4. We have the same "strawberry house". The dolls hair smells so good- I like the blueberry one!

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  5. Oh my! This looks soo good! I will have to try it soon!

    Karen @ http://barefootinportland.blogspot.com

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  6. Ai-yai-yai!!! I think I have to try this yummy for our BBQ this weekend! Thanks for the recipe, Jessica!

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